The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago.

  • Jago, William, 1854-1938.
Date:
1886
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Licence: Public Domain Mark

Credit: The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago. Source: Wellcome Collection.

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    book : further, the subject has been already dealt with in previously written works. But in addition to the student, there is also the practical and busy man, who finds himself without the time and opportunity necessary for studying the subject from its foundation, but who nevertheless wishes to know the conclusions that may be drawn from scientific research, and their actual bearing on milling and baking operations. I have en- deavoured to so treat the subject as to place these conclusions in such a form as to be readily grasped by the general reader, who may wish to give them a practical application. As from time to time scientific articles are quoted in the trade journals, which frequently contain chemical terms and references that are necessarily unfamiliar to those who have not had a chemical training, I have explained in appropriate parts of this book such of these terms as have come under my notice. In order to facilitate reference, the index is made somewhat more comprehensive than is usual. In chapter XI., an account is given of some experiments I have recently made on yeast and problems connected with panary fermenta- tion. As some of these have been suggested by discussions that have appeared in the baking and milling organs, it is hoped they may throw light on points at present in dispute. I should like to direct the attention of both millers and bakers to the mode of Flour Testing by means of the instrument called the Viscometer, described in chapters XVI. and XX. They will notice that in various parts of the work results obtained by means of this apparatus are quoted : a study of these results will best indicate the kind of information it yields. It seems to me capable of affording very considerable help to producers and users of flour in accurately investi- gating and determining many of its properties. I have found in my own case that 1 have been able by its use to test and compare flours, not only at the same, but at different times, with a degree of precision and certainty I could not otherwise have hoped to attain. Although primarily written for Millers and Bakers, information is supplied which it is believed will prove useful to Yeast Brewers and Merchants, Engineers, Farmers, and others, who have a more or less direct connection with the milling and baking industries. I also venture to hope that the work may be found of service to Chemists, as affording some slight contributions to the sum total of knowledge of Chemical Science. One of the pleasures of writing a preface to a work such as this is the opportunity it presents of expressing one’s thanks for assistance rendered during its preparation. My thanks are due to Mr. Beerbohm, the proprietor, and Mr. Rush, the editor, of the Millers Gazette. The production of this book is in large part due to the liberal encourage- ment and support I obtained from these gentlemen at the time my original articles in the Millers’ Gazette were appearing. I have pleasure .also in tendering my thanks to the proprietors and editors of the Miller and British and Foreign Confectioner, who have most readily and willingly given me any assistance in their power. Turning next to private gentlemen, I am deeply indebted to Mr. W. A. Thoms, F.R.M.S.,